2020
DOI: 10.12691/jfnr-8-8-1
|View full text |Cite
|
Sign up to set email alerts
|

Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (<i>Solanum tuberosum </i>L.) Varieties in Bangladesh

Abstract: Potatoes (Solanum tuberosum L.) are one of the common vegetables in Bangladesh. The present study was aimed to assess the effect of boiling on the nutritional value, phytochemical contents, and antioxidant activity of two commonly consumed potato varieties in Bangladesh; Lal Sheel and Diamant. Our results show that boiling increased moisture and crude fiber contents while ash, crude lipid, carbohydrate, and protein contents decreased in both potato varieties. Both Lal Sheel and Diamant potatoes contained consi… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 2 publications
references
References 26 publications
0
0
0
Order By: Relevance